Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/1/2007
Publication Date: 10/7/2007
Citation: Chen, Y.R., Feng, X., Seabourn, B.W., Caley, M.S. 2007. Objective Image Analysis for Bread Quality Characteristics Using C-Cell Instrument [abstract]. Cereal Foods World. 52:A38. Interpretive Summary:
Technical Abstract: Bread volume, crumb grain, crumb texture, and crumb color are the most important quality factors evaluated in wheat-based bread products. Each of these factors can be estimated by using separate instruments or by experienced baking experts. The objective of this study was to investigate the potential of C-Cell instrument in evaluating all these bread factors concurrently. Based on C-Cell image data collected from pup loaves of a set of 53 Hard Red Winter Wheat breeding lines, correlation coefficient of loaf volume obtained by rapeseed displacement with data obtained by C-Cell images was 0.90. After all data from C-Cell images and crumb grain scores were categorized into 7 levels based on number of cells, the average data of each category were then correlated with the average sample crumb grain score. Correlation coefficient of the average crumb grain scores (0-6 scales) subjectively determined by an expert baker with the average cell number, the average cell wall thickness, the average coarse/fine cluster, and the average crumb fineness (number of cells/mm2) was 0.97, -0.93, 0.89, and 0.91, respectively. The results indicated that the C-Cell instrument had the capability potential to determine all of the important bread attributes simultaneously.